Chef de Partie: Precision Cooking & Kitchen Excellence

The Arca; Hong Kong; On-site; HKD 201,000 - 335,000; Full time

Job summary

Woolly Pig HK Limited in Hong Kong is seeking an experienced kitchen professional to monitor food quality, safety and cost controls while assisting with prep and basic cooking duties. You will also ensure equipment is maintained and all standards for hygiene are followed in a busy hotel kitchen.

The role requires a diploma or vocational training, plus 5 years of international hotel experience and strong knowledge of Western and Asian cuisines, HACCP/ISO systems, and kitchen safety regulations.

Qualifications

• Diploma or equivalent vocational training certificate.
• Certificate in recognized food handling/sanitation preferred.
• Minimum 5 years solid experience in similar capacity at international hotel(s).
• Strong knowledge of Western and Asian cuisine and HACCP/ISO system.
• Well-versed in kitchen hygiene and occupational health and safety standards.

Responsibilities

• Monitor and maintain high standard of food quality, food safety and cost control.
• Assist with prep and undertaking basic cooking and prep duties.
• Check maintenance of all equipment located in the areas under supervision and prevent damage or loss of hotel properties.
• Ensure proper portion, arrangement, and food garnish to be served.
• Monitor stock of kitchen supplies and food.
• Liaise with Stewarding to maintain high standards of kitchen cleanliness.
• Perform any duties assigned by the Management Team deemed necessary.

Skills

Cooking methods

Cuisine knowledge

HACCP/ISO

Kitchen hygiene

Safety standards

Education

Diploma or vocational training

Food handling/sanitation certificate

Job description

Woolly Pig HK Limited in Hong Kong is seeking an experienced kitchen professional to monitor food quality, safety and cost controls while assisting with prep and basic cooking duties. You will also ensure equipment is maintained and all standards for hygiene are followed in a busy hotel kitchen.

The role requires a diploma or vocational training, plus 5 years of international hotel experience and strong knowledge of Western and Asian cuisines, HACCP/ISO systems, and kitchen safety regulations.